Orange French Macarons – Fail-Proof Recipe

Orange French macarons are a delicacy on their own. Often filled with orange curd, marmalade, and buttercreams that almost melts in the mouth. My full proof macaron recipe is simple, easy and effortless that will have you making macarons over and over again successfully.

Orange French Macarons are a big treat all year round. If you love Orange and macarons then you will adore these tasty combinations with lots of variations. The flavor options are endless.

How does this sound? (Save/Pin)

Orange French Macarons with orange buttercream,

or Orange French macarons with orange curd and Swiss meringue buttercream which you see below in these images.

Orange French macarons with orange ganache

and of course, in fall you must try – orange French macarons with Pumpkin spice buttercream.

These orange french macarons are filled with Swiss meringue buttercream and orange curd. Personally, my favorite is lemon curd.

The shells can be flavored with either vanilla, orange, lemon or even pumpkin spice.

20 Tips for Perfect Macarons

Now I have already written a long post 20 Tips to Perfect Macarons

20 Tips to Perfect French Macarons with a No-Fail Macaron Recipe Macarons can be tricky but I have a full-proof macaron recipe with 20 must know simple, easy and effortless tips to follow which will make sure you get the perfect macarons every single time whether you are a novice or seasoned baker. Use my basic recipe to explore lots more variations of your own.

You can find all my macarons recipes here. These are just a few to show you.

Recipe – Orange French Macarons (Save/Pin)

Useful Tips and Tools

Ingredients

Egg white – 110 grams (approx 3 large egg whites)

Cream of tartar – 1/8 tsp (optional)

Fine white sugar – 50 grams

Powdered sugar/ confectioners sugar / icing sugar – 200 grams (1 cup)

Almond meal – 100 grams (1 cup)

Orange zest – 1/2 tsp

Orange extract – 1/2 tsp

Note: You can add the orange zest either into the batter or as a garnish sprinkled on top of the piped shells.

Orange color gel – few drops

Filling and Frosting

2 Cups – Swiss meringue buttercream – you will need less than half of this recipe.

1/2 Cup – Orange curd – recipe here or

1/2 Cup – Lemon curd – you will need half this recipe.

Method

Whip egg whites

Place the egg whites in a grease-free mixer bowl with whisk attachment – start whisking on medium speed.

Add cream of tartar.

After a few seconds start adding the fine white sugar a little at a time.

Once all the sugar has been added – whisk on medium-high for another minute or so until stiff peaks.

Add zest, food color and extract.

Prepare dry ingredients

Ensure the almond meal is super fine. If necessary pulse in the food processor a few times.

Sieve the powder sugar and Almond meal at least twice to remove any coarse nuts.

Macronage

Next, add the dry mixture all at once.

You need to fold the mixture until you have what is called a dropping consistency or a thick cake batter consistency.

Which means when you hold a little batter in your spoon and drop it back into the bowl it should drop smoothly not forcefully.

Pipe

Next place the batter into a piping bag with a large round tip.

Pipe similar size macarons on to a parchment paper using a template.

The best way to pipe is to squeeze until you have a good mound then swirl the tip to one side. But don’t’ worry if you don’t get it. Just take the tip of your finger and tap the points down.

Tap the baking sheet on the counter a couple times so all the air pockets will rise to the top and release. That way you won’t have big holes in your macarons.

Let the macarons rest in a cool dry place for about 20 minutes so the tops will get crusted. In places, with high humidity, this can take up to 30 minutes. This will give you a good dry shell on top.

While the macarons are drying – preheat the oven to 150 C/300 F.

Bake/Cool

Bake these for 15 to 18 minutes depending on your oven. The tops will look set and the bottom should not be wet.



The top shell should be shiny and the bottom crusty (also called macaron feet).

Let cool on the parchment for a while then take them off and let cool completely.

Fill/Store

Once cool, fill with your favorite filling.

Macarons must be stored in the fridge and are best eaten one or two days later.

Save this recipe on Pinterest for later.

You can find a collection of my tutorials and recipes here on Pinterest.

Orange French Macarons Full Proof Recipe Orange French macarons are a delicacy on their own. Often filled with orange curd, marmalade, and buttercreams that almost melts in the mouth. My fail proof macaron recipe is simple, easy and effortless that will have you making macarons over and over again successfully. 5 from 13 votes Print Pin Adjust Servings Here: 30 Macarons Calories: 71 kcal Author: Veena Azmanov Prep Time: 10 mins Cook Time: 15 mins Total Time: 40 mins Ingredients Macaron Ingredients 110 grams Egg white approx 3 large egg whites

1/8 tsp Cream of tartar optional

50 grams Fine white sugar

200 grams Powder sugar/ confectioners sugar / icing sugar

100 grams Almond meal

1/2 tsp Orange zest Note: You can add the orange zest either into the batter or as a garnish sprinkled on top of the piped shells

1/2 tsp Orange extract

Orange color gel few drops Filling and Frosting Swiss meringue buttercream - you will need less than half of this recipe.

Orange curd - coming soon

Lemon curd - you will need half this recipe Instructions Bake Macarons Whip egg whites Place the egg whites in a grease-free mixer bowl with whisk attachment - start whisking on medium speed.

Add Cream of Tartar

After a few seconds start adding the fine white sugar a little at a time.

Once all the sugar has been added - whisk on medium-high for another minute or so until stiff peaks.

Add zest, food color and extract. Prepare dry ingredients Ensure the almond meal is super fine. If necessary pulse in the food processor a few times.

Sieve the powder sugar and Almond meal at least twice to remove any coarse nuts Macronage Next, add the dry mixture all at once.

You need to fold the mixture until you have what is called a dropping consistency or a thick cake batter consistency. Which means when you hold a little batter in your spoon and drop it back into the bowl it should drop smoothly not forcefully. Pipe Next place the batter into a piping bag with a large round tip

Pipe similar size Macarons on to a parchment paper using a template.

The best way to pipe is to squeeze until you have a good mound then swirl the tip to one side. But don't' worry if you don't get it. Just take the tip of your finger and tap the points down.

Tap the baking sheet on the counter a couple times so all the air pockets will rise to the top and release. That way you won't have big holes in your macarons.

Let the macarons rest in a cool dry place for about 20 minutes so the tops will get crusted. In places, with high humidity, this can take up to 30 minutes. This will give you a good dry shell on top.

While the macarons are drying - preheat the oven to 150 C/300 F Bake / Cool Bake these for 15 to 18 minutes depending on your oven. The tops will look set and the bottom should not be wet.

The top shell should be shiny and the bottom crusty (also called macaron feet).

Let cool on the parchment for a while then take them off and let cool completely. Fill / Store Once cool, fill with your favorite filling.

Macarons must be stored in the fridge and are best eaten one or two days later Detailed Video on YouTube - Subscribe for more videos Nutrition Information Serving: 18 g | Calories: 71 kcal | Carbohydrates: 9.8 g | Protein: 1 g | Fat: 3.4 g | Saturated Fat: 1.2 g | Polyunsaturated Fat: 2.1 g | Monounsaturated Fat: 0 g | Trans Fat: 0.1 g | Cholesterol: 4 mg | Sodium: 6 mg | Potassium: 0 mg | Fiber: 0.3 g | Sugar: 9.2 g | Vitamin A: 0 % | Vitamin C: 0 % | Calcium: 0 % | Iron: 0 % The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you Tried this recipe? Mention @veenaazmanov or tag #veenaazmanov

Do you love making Macarons?

Here are some of my other macaron recipes. Don’t forget to also look at my 20 helpful tips to perfect macarons. You may also like……